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Sweet Corn
& Bacon Frittata
Serves: 4-6
Difficulty: easy
You can
throw anything into a frittata and call it breakfast, lunch or dinner. A
well-made frittata is one of the world’s most perfect foods. It’s cheap, quick
cooking, and an efficient vehicle for leftovers. But sub-par frittata is not so
lovely. They can be spongy rather than
custardy, dry and flavorless. To avoid this horrifying fate, we use a bit of
dairy. Any dairy will do but be aware that anything less than a full-fat product
will produce a sub-optimal frittata. This recipe is filled with the finest
sweet summer corn and smoky bacon with some heat provided by Serrano and
jalapeno peppers.
The bacon, cooked just to the point of crispness, gives the
frittata its smoky, salty flavor. It also uses gruyere, which is a type of
Swiss cheese named for the town of Gruyeres, Switzerland where it was
originally made. It a firm cheese with a
pale yellow color and a rich, creamy, slightly nutty taste. It is a great table
cheese and also an excellent melting cheese. You could substitute with other
melting cheeses such as fontina or even cheddar. A soft cheese, like ricotta, does not melt
well so I would not recommend this one.
Harder, aged cheeses, like Parmesan or Pecorino Romano, adds a sharp hit
of salty, nutty flavor, but they are not prime melters. You can use them as a
sharp wallop of flavor on top if you wish. I cubed Gruyere in this recipe
instead of grated so that some bites will result in an explosion of cheese
gooeyness. Try it….you’ll like it!
For another
frittata, try Mushroom, Leek & Fontina Frittata posted earlier: http://cookingwithlarue.blogspot.com/2013/06/mushroom-leek-fontina-frittata.html.
Crème fraiche
was used as the dairy with eggs.
- 8 large eggs
- ¼ C whole milk or half & half
- 5 ounces cubed Gruyere cheese, divided
- Kosher Salt and freshly ground black pepper
- 1 tsp olive oil
- 5 slices thick cut bacon, diced
- 1½ C fresh corn kernels, cut from about 3 ears of corn
- 6 scallions, roughly chopped
- 1-2 Serrano chilies, seeded and finely chopped
- 1-2 jalapeno chilies, seeded and sliced for decoration
Cheese, scallions and chilis |
In a large
bowl, whisk together eggs and milk or half & half until fully
combined. Stir in half of cubed cheese
and season with salt and pepper. Set
aside.
Adjust top oven rack to 4 inches below broiler and preheat broiler to high.
Heat olive
oil in a 10-inch oven safe non-stick or well-seasoned cast iron or carbon steel
skillet over medium-high heat until it shimmers. Add chopped bacon and cook
until just browned, about 4 minutes. Transfer bacon to a paper towel-lined
plate and remove all but 1 Tb bacon fat from pan.
Is anything better than bacon? |
Add corn (cut off the cob),
scallions, chopped Serrano chilies to skillet and cook, stirring occasionally,
until just tender, about 4 minutes. Season to taste with salt and pepper.
Corn, serrano peppers and scallions to give an idea of the ratio |
Pour eggs
into skillet and cook, stirring scraping the pan all over, until very loose
curds form throughout, about 2 minutes. Continue to cook until eggs on bottom
and edges are set, about 2 minutes. Top with remaining cheese, bacon and
jalapeno slices for decoration.
Cooking the frittata stove top |
Place under
broiler and broil until top is just set and a pale golden brown, a few minutes.
Serve to cheers immediately.
After browning under broiler with bacon and chilies |
Enjoy it for breakfast, lunch and/or dinner.
Larue
Adapted from Nerds with Knives
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